Genovese Focaccia

Our group of passionate yogis were able to cook a vegan Foccaccia Genovese! It was just delicious! Do you want to try too?

INGREDIENTS

Pasta:

500 gr organic all-purpose flour

300 gr water

20 gr yeast

20 gr sea salt

4 tablespoon extra-virgin olive oil

black or green olives

fresh rosemary

Emulsion:

4 tablespoon extra-virgin olive oil

4 tablespoon water

Sea salt

THE ART

Mix all the ingredients in a bowl or in a robot until you have a very wet dough. Cover with a piece of cloth and let rest for at least 2h30 in a warm place (25°).

Then knead the dough again and let rest for at least 1h. Preheat the oven to 250°. Prepare the emulsion by mixing all the ingredients in a bowl.

Transfer the dough on an oiled baking tray and form the pizza. Press some holes with your fingers on the dough and let rest for 15 minutes. Spread thoroughly the emulsion on the focaccia with a fork or a brush.